Sweet & sour tofu
For the sauce
Heat the vegetable oil in a preheated wok until it is almost smoking. Reduce the heat slightly, then add the garlic, celery, carrot, pepper, mangetout and baby corn. Stir-fry for 3–4 minutes.
Add the beansprouts and tofu to the wok, and stir-fry for 2 minutes.
To make the sauce, combine the sugar, wine vinegar, stock, tomato purée and cornflour, stirring well to mix. Stir into the wok, bring to the boil and cook, stirring, until the sauce thickens and turns glossy. Continue for cook for 1 minute.
Serve immediately with rice or noodles.